Drizzle a generous helping of the Quarterback Quesoover each plate of the potatoes.?Top evenly with the barbecue, the onion, the avocado,

the cilantro, the bacon & the sliced jalapeños.

Drizzle with additional barbecue sauce, if desired.

Serve immediately.

Quarterback Queso

makes 8 servings

1 lb deli-sliced white American cheese

1 tsp oil

1/2 small sweet onion, diced

1 garlic clove, pressed

2 {10-oz} cans diced tomatoes & green chiles

1 medium jalapeno, minced

2 Tbsp chopped fresh cilantro

one

Stack the cheese slices & cut into quarters.

Set aside.

Sauté the onion in hot oil in a 3-quart saucepan

over medium-high heat for 3 minutes.

Add the garlic & cook for 1 minute.

Stir in the tomatoes & reduce the heat to low.

Add the cheese & the jalapeños, stirring occasionally for 10 minutes

or until the cheese melts. Stir in the cilantro.

two

Serve over waffle fries, tortilla chips, or steak sandwiches.

Transfer to a slow cooker to keep warm, if desired.

Slow Cooker Instructions

Pour the tomatoes into the crock of a 3-quart slow cooker. Add the cheese, the onion, the jalapeno & the garlic. Place the lid on the slow cooker. Cook for 2 hours on the LOW setting. Stir the dip & return the lid. Cook for an additional 30 minutes. Stir in the cilantro & turn to the warm setting.